Instructions:
Step 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
Step 2
Mix flour, sugar, cocoa, baking powder, baking soda, and salt.
Step 3
Combine buttermilk, oil, eggs, and vanilla. Add to dry ingredients, then mix in boiling water.
Step 4
Divide batter between pans and bake for 30-35 minutes.
Step 5
Cool in pans for 10 minutes, then transfer to racks to cool completely.
Step 6
Heat cream until simmering. Pour over chocolate and let sit for 5 minutes. Stir in butter until smooth.
Step 7
Cool and refrigerate until thickened.
Step 8
Beat butter until creamy. Gradually add powdered sugar and cocoa. Mix in cream, vanilla, and salt until fluffy.
Step 9
Level cake layers if needed. Spread chocolate cream between layers. Frost cake with chocolate frosting.
Step 10
Chill cake for 1 hour. Decorate as desired and serve.
Pro Tips
Use Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother batter and better texture.
Chill Ganache: Let the chocolate cream cool and thicken in the refrigerator before spreading to avoid it being too runny.
Level the Cake Layers: Use a serrated knife to level the cake layers for an even, professional finish.
Sift Dry Ingredients: Sift flour, cocoa, and leavening agents together to avoid lumps and ensure an even texture.
Nutrition Information (per serving, based on 12 servings)
Calories: 450
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 320mg
Total Carbohydrates: 58g
Dietary Fiber: 3g
Sugars: 45g
Protein: 6g
Please note that these values are approximate and can vary based on specific ingredients and portion sizes.